Breakfast Pita Pocket

Breakfast Pita Pocket

This was one of those weekend mornings when we knew we would be eating later but not That much later and, rather than spending money on some fast food / quickie breakfast while running errands or trying to wait for dinner by eating nut bars / granola, I dug around the fridge looking for leftovers and breakfast makings.  Sometimes those mornings make the Best breakfasts / brunches!

Breakfast Pita Pocket

 

Started out with sautéed chopped green peppers and onions and added some of the cooked chopped bacon that we keep in the freezer.  Truly – it is always so handy to have – for breakfasts like this, fried rice, soups, salads, whatever!

Breakfast Pita Pocket

 

Stirred in four well-beaten eggs and, as they started to set, added in @ 3oz Philadelphia reduced fat soft cream cheese: Chive & Onion flavor (what was leftover from a meal earlier in the week, which is why the measurement is approximate). I have a friend who would always add cream cheese into her scrambled eggs – it makes them extra creamy.

Breakfast Pita Pocket

 

 

Leftover pita, sliced in half and toasted on the flat griddle.

 

 

Breakfast Pita Pocket

 

See how creamy the eggs are – they are cooked through but aren’t at all dry.  Added lots of freshly ground black pepper

 

 

Breakfast Pita Pocket

Split open the toasted pita and filled  with the cooked eggs.  Didn’t grab a picture but squeezed a little ketchup on my Heart’s and a little Sriracha on mine, right before serving.  A nice filling brunch to hold us over until early dinner – fairly healthy, pretty quick, and very cheap – can’t beat that!

Leave a Reply

Your email address will not be published. Required fields are marked *